Beef & Barley Soup
Source of Recipe
Marla
List of Ingredients
Beef & Barley Soup
3 lbs lean beef short ribs
2 large onions -- chopped
1/4 cup chopped parsley
3 cloves garlic -- minced or pressed
3/4 cup split peas and dried baby limas
8 cups water
3 beef bouillon cubes
1 tbl dillweed
1/4 lb mushrooms -- sliced
1/2 cup pearl barley
8 large carrots -- in 1 inch slices
Salt and pepper to taste
Recipe
In a 6 to 8 quart kettle, brown meat on all sides.
Add onion and sauté until limp.
Stir in parsley, garlic, split peas, limas, water and bouillon cubes.
Cover and simmer 2 hours or until meat is tender when pierced.
Lift out meat; skim and discard fat from broth.
Whirl broth and vegetables a small amount at a time in blender until pureed.
Return to kettle, stir in dill, mushrooms, barley and
carrots.
Discard bones and break meat into bite-size pieces.
Stir into soup.
Add salt and pepper to taste.
Cover and simmer about 45 minutes or until barley is tender.
Makes 6 to 8 servings.
Serve with French bread and a big green salad for a very hearty meal!
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